75g sunflower mince / TVP
2 cloves of garlic
100 g carrots (optional)
100 g celery (optional)
2 tbsp olive oil
200 g tomato passata
200 g chopped tomatoes
1 tbsp tomato paste
2 teaspoon mixed herbs
1 teaspoon demerara sugar (to taste)
250 ml vegetable broth
2 tablespoons nutritional yeast or vegan parmesan
Peel the onion, garlic, carrots and celery and cut into fine cubes.
Heat the olive oil in a saucepan and sauté the onion, carrots and celery.
Then fry the garlic briefly (approx. 30 seconds).
Add sunflower mince until it turns golden brown.
Then add the tomato paste and tomatoes and mix.
Add about 250 ml of vegetable stock.
Season the sauce with salt, pepper, Italian herbs and sugar and simmer over a medium heat for about 15-20 minutes until the sauce has thickened nicely (add a little vegetable stock if necessary).
In the meantime, cook the spaghetti in salted water until al dente and then drain.
Serve the spaghetti with the sauce and garnish with yeast flakes or vegan parmesan.
Zero Waste Tips
This is a great recipe for using up odds and ends of veggies found in the fridge – carrots, celery, courgette, you could also add in beans if you had any that needed using up.